What do you get when you cross spinach and artichokes with cream cheese? Another easy-to-make and great tasting dish from kosher caterers Paula Levine Weinstein and Julie Komerofsky Remer! Try this Spinach Artichoke Casserole to be convinced.
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
- 18 oz. artichoke hearts, drained
- 40 oz. frozen spinach, thawed and liquid squeezed out
- 2 sticks butter or margarine, melted
- 16 oz. cream cheese, softened
- 2 tsp. lemon juice
- 1 can sliced water chestnuts, drained
- buttered cracker crumbs
Preparation:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray casserole dish with nonstick cooking spray. Lay artichokes in the dish.
3. In a bowl, combine spinach, butter, cream cheese, and lemon juice. Add water chestnuts.
4. Pour cheese mixture over the artichokes.
5. Sprinkle with cracker crumbs and dot with butter.
6. Bake at 350 degrees Fahrenheit for 25 minutes.
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
2. Spray casserole dish with nonstick cooking spray. Lay artichokes in the dish.
3. In a bowl, combine spinach, butter, cream cheese, and lemon juice. Add water chestnuts.
4. Pour cheese mixture over the artichokes.
5. Sprinkle with cracker crumbs and dot with butter.
6. Bake at 350 degrees Fahrenheit for 25 minutes.
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
